Black-Eyed Peas

By Jason Epstein

Total Time
45 minutes, plus 2 hours for dried peas
Rating
4(48)
Notes
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Featured in: FOOD; Way Uptown

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Ingredients

Yield:4 servings (with leftovers)
  • 1½cups dried black-eyed peas (or use fresh in season)
  • ½pound pancetta, cut into ¼-inch dice
  • 1medium sweet onion, halved through the stem and thinly sliced
  • 2cups chicken stock
  • 1teaspoon fresh thyme leaves (no stems)
  • ½cup loosely packed flat parsley leaves, chopped
  • Maldon or other sea salt and freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

360 calories; 24 grams fat; 8 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 13 grams protein; 750 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pick over the peas, discarding any broken or undesirable ones. Rinse in a colander; place in a large saucepan and add enough very warm water to cover by 2 inches. Cover and let soak 2 hours. (Fresh peas do not need soaking.)

  2. Step 2

    Drain the peas. In a heavy-bottomed 4-quart saucepan or Dutch oven, sauté pancetta over medium heat until fat is rendered, about 15 minutes. Remove pancetta with a slotted spoon and set aside. Add onion to the fat; sauté until soft, about 3 minutes. Remove and set aside.

  3. Step 3

    Pour off and discard most of the fat. Add the chicken stock and bring to a boil. Add the peas and reduce to a simmer. Add the thyme, pancetta and onion. Cook slowly until tender, 20 to 30 minutes. Add parsley. Season to taste.

Ratings

4 out of 5
48 user ratings
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EL

This was far better than I expected it to be. Really tasty and hearty. I used bacon, not pancetta and added a squeeze of lemon at the end. Served over some crusty bread and a little grated parmesan on top. I soaked the dried peas as directed but it took more like 2 hours of simmering to get the peas to a tender, but not falling apart, stage. I used homemade chicken stock and added a third cup after an hour of simmering just to keep it going.

Pam

This was good, I spent more $$$ than I wanted too for pancetta. Nothing wrong with it, just decided after I tried this recipe, that I would use a ham bone instead of pancetta in future. I roast the hambone, then put it in the pot with the peas.

Marion Barker

Excellent rendition. I was worried that there was too little liquid, but due to the low heat, it turned out to be just the right amount. Also added some minced garlic and arbol chili but the recipe would still be great without them.

Liz

Delicious

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